Description
This Cashew Cream Cajun Chicken Pasta is a creamy, flavorful dish combining tender Cajun-seasoned chicken with a rich, dairy-free cashew cream sauce. Made with a blend of coconut milk and vegetable broth, the sauce is smooth and velvety, perfectly coating al dente pasta for a comforting and hearty meal. The dish is finished with a hint of lemon juice and fresh parsley for brightness.
Ingredients
Scale
Cashew Cream Sauce
- 1 cup raw cashews
- 1/2 cup coconut milk
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound chicken breast
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 8 ounces pasta
Instructions
- Soak Cashews: Soak the raw cashews in water for at least 30 minutes or overnight to soften them for blending into a smooth sauce.
- Heat Oil: Heat a large skillet over medium heat and add the olive oil to prepare for cooking the chicken.
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking and easy mixing with the sauce later.
- Cook Chicken: Add the chicken pieces to the hot skillet and cook for 7-10 minutes, stirring occasionally until browned and cooked through.
- Season Chicken: Sprinkle the chicken with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir to coat the chicken evenly with the spices.
- Set Aside Chicken: Remove the cooked and seasoned chicken from the skillet and set it aside to keep warm.
- Deglaze Pan: In the same skillet, pour in the coconut milk and vegetable broth, stirring to deglaze the pan and pick up any browned bits.
- Blend Sauce: Add the soaked, drained cashews along with the coconut milk and broth mixture from the skillet into a blender or food processor.
- Create Cashew Cream Sauce: Blend until smooth and creamy, adding extra coconut milk or broth as needed to achieve the right sauce consistency.
- Cook Pasta: While blending, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
- Drain Pasta: Reserve 1/2 cup of pasta water, then drain the pasta well to prepare for mixing with the sauce.
- Combine Pasta and Sauce: Place the drained pasta into the skillet with the cashew cream sauce and stir well to coat the pasta evenly.
- Add Chicken Back: Return the cooked chicken to the skillet with the pasta and sauce, mixing everything together thoroughly.
- Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water gradually until desired creaminess is reached.
- Add Lemon Juice: Squeeze in the lemon juice and stir to incorporate a fresh, bright flavor.
- Season to Taste: Taste the pasta and adjust seasoning by adding more salt, pepper, or Cajun seasoning as preferred.
- Garnish: Sprinkle freshly chopped parsley over the dish just before serving for a pop of color and freshness.
- Serve: Serve immediately while hot and creamy for the best experience.
Notes
- Soaking cashews overnight will yield an even creamier sauce but 30 minutes is sufficient in a pinch.
- Use your favorite pasta type; fettuccine or penne work well for holding the sauce.
- For extra heat, add cayenne pepper or hot sauce along with the Cajun seasoning.
- The sauce can be prepared ahead and stored in the fridge for up to two days.
- To make this dish gluten-free, use gluten-free pasta varieties.
